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Lemon Curd

Lemon Curd
Yield: 2 1/2 cups

Ingredients

Instructions

  1. In a mixer with the paddle attachment, cream the butter and sugar until light and fluffy.
  2. Beat in the eggs slowly, one at a time until smooth.
  3. Mix in the lemon zest then the juice until combined.
  4. pour into a heat resistant stainless steel or glass bowl over a water bath.
  5. Heat to boiling over low heat. Cook for a few seconds, stirring constantly, until the curd thickens. Cool, covered with a layer of plastic wrap directly on the surface of the curd and use as needed.